Wow. October has been a busy month. A really, really busy month. A lot of it has been busy for no reason, but we also spent a weekend away camping (it snowed, but that’s a story for another day), and I made a crazy-quick trip to Princeton and New York for a conference. I’m hoping things will calm down for a while now, or at least settle into somewhat of a routine. I function best when I have a real, weekly routine… and it feels like I haven’t had one of those for months.
I imagine you know where I’m going with this. Cooking real food is hard when you’re busy. It’s also hard when you’re in a funk because you don’t have a routine that tells you “now it’s time to cook dinner.” The recipe I want to share today isn’t a complete dinner (although we made it that, one night), but it is super tasty and fancy enough to serve at a dinner party without taking too much effort. It is exactly what it sounds like: pears, topped with goat cheese that has been broiled. Sometimes simple is best. And there are practically an infinite number of variations you could create, if you mix-and-match your fruit and cheese. (But do so responsibly, I beg of you. Cheddar cheese and peaches don’t go together. They just don’t).
Ingredients (makes about 4 servings as an appetizer)
2 pears (I used red bartletts)
6 oz goat cheese (the cheese I used had cranberries in it)
In several ramekins, broil the goat cheese on high, about 6 inches from heat source. Broil it until it begins to brown and bubble, 8-10 minutes. Don’t be scared to let it get a little dark around the top/edges. The caramelized, warm cheese really makes this dish!
Slice the pear. I quartered each pear, then cut 1/4 inch thick slices – you want them work like crackers for the cheese.
When the goat cheese is cooked, top each slice of pear (you should have about a teaspoon of cheese for each slice).
Serve while the cheese is warm!
What do you think? What other combinations of fruit and sweet cheese have you tried?